A tart and yummy alternative to cream cheese. Traditionally known as Labneh, this cheese can be served any time of day and for any occasion.
- 2 cups Greek Yoghurt I use lactose free, fat free Liberte brand
- 1/4 tsp Salt
Cut a piece of cheese cloth that, folded in half, lines the inside of a strainer with some overhang.
Sit the lined strainer into a bowl deep enough that the strainer doesn't touch the bottom.
Stir the salt into the yoghurt thoroughly. Pour the yoghurt into the lined strainer, and cover over with the excess cheese cloth. Cover with plastic wrap, and sit a can of tomatoes or beans on top to gently press it.
Place in the fridge for 24-36hours. Once it's fully drained you'll be left with about 1/2 cup of whey. The amount of whey will vary based on the variety of yoghurt, so don't be surprised if there's more.
Remove the cheese from the cheese cloth and either serve immediately or transfer to a container and store in the fridge for up to 2 weeks.